This program is designed to give the delegates knowledge and understanding of allergen handling in kitchens. All the successful students will be awarded Highfield (UK) Internationally approved certificates upon passing the exam.
DurationThis program is designed to give the delegates knowledge and understanding of allergen handling in kitchens. All the successful students will be awarded Highfield (UK) Internationally approved certificates upon passing the exam.
Here, you will learn about the safety measures that need to be implemented while consuming food and also helps you go through the precautions that need to be considered.
Features:
- Expert Trainers
- Practical-oriented learning
Cresco Safe Occupational Health & Safety is a leading training organisation dedicated to training & development courses in a diverse range of sectors like Catering, Hospitality, Food & manufacturing etc.
It is led by a team of passionate and experienced trainers with an aim to deliver high-quality training by utilising the latest technology
Learners gaining this qualification will know and be able to apply the knowledge relating to the supervisor’s role at all stages of food production.
This program will help you to understand different food safety hazards and teach about best practices and techniques useful for preventing food poisoning risk. it also includes a comprehensive discussion on HACCP principles, monitoring CCP’s
The level:1 Basic Food safety training is a computer-based PowerPoint presentation with set in videos. It is a one-day training with 4 hours duration; which includes two coffee breaks (5 minutes), a lunch break (30 minutes) and Examination h
This is a recommended training for Restaurant Managers, F&B Managers, HACCP Team Leaders, Internal Trainers, Production Managers, Chefs and Quality Controllers to learn an understand about food safety, HACCP methodology and principles.
This is an approved course by Dubai Municipality & HABC addressed to restaurant managers, F&B managers, HACCP team leaders, Production managers, Chefs, internal trainers and Quality Controllers.
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